These chicken skewers are full of zesty lemon flavor with a hint of rosemary and are truly easy to make. So versatile that they are perfect hot off the grill for an easy backyard gathering or gill ’em, chill ’em, and pack ’em to take on a picnic because the are great chilled or at room temperature. You could just as easily pack them up marinated and skewered to take to a B.Y.O.M. for the grill potluck (Bring Your Own Meat — yes, it’s a thing)!
Lemon-Rosemary Marinated Chicken Skewers
Author: Jeff Parker
Recipe type: Direct heat grilling
Serves: 6 to 8
- 6 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- Kosher salt
- For marinade:
- ⅓ cup fresh lemon juice
- 2 teaspoons freshly grated lemon zest, packed
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- 8 skewers - if using bamboo, soak in water for 1 hour
- Cut chicken into 1-inch pieces and place in a shallow bowl. Mince the garlic and sprinkle with a pinch of kosher salt. Use the side of a chef's knife and smash the garlic into a paste. Add the garlic paste to the bowl and use your hands to massage into the chicken coating all the pieces. Whisk together all of the marinade ingredients except the oil. Slowly drizzle in the oil while whisking until incorporated. Pour the marinade over the chicken and toss to coat. Cover and set aside in the refrigerator for at least 4 hours and as long as overnight.
- Set up your grill for direct heat cooking over high heat. Brush and oil the grates before cooking.
- Remove chicken from the marinade and thread onto skewers. Discard the marinade. With your fingers, wipe off as much of the remaining marinade as you can from the skewered chicken. Season with salt and pepper. Grill chicken skewers on hot grill for 8 to 10 minutes, turning halfway through cooking. Remove from grill and serve.
Cheers and Happy Grilling!
Mr Fitz says
Meat in a stick.. Yay!